Seitanic Sausage Rolls

Ingredients

Seitan Sausages

• 85 gr cooked lentils
• 95 gr VWG (Vital Wheat Gluten)
• 80 ml water
• 20 gr noosh (nutritional yeast)
• 1 + 3/4 teaspoons no-chicken seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon miso
  
• 1/4 teaspoon buisman

Material

• food processor
  
• plastic wrap
• backing sheets (for rolls)

Rolls (optional)

• puff pastry 
  

INSTRUCTIONS

Sausages

• Mix all the ingredients in the food processor
• Take it out the food processor when it starts to form a dough, kneed the dough a little more with your hands, but not too long
• Roll the dough into sausages (these could be 5 big ones for sausage rolls or small bite-size ones as an appetizer)
• Wrap each sausage into a piece of plastic foil
• Put on a pot of boiling water, turn the heat down a little when the boiling point is reached
• Put the wrapped sausages into the boiling water
• Boil them for
• 1 hour if they are big
• 40 minutes if they are small
• Drain the water and unwrap the sausages (let them cool down first if they are too hot to handle)

Rolls

• Take out the puff pastry and cut it into pieces big enough to wrap the sausages into
• Heat up your oven in the meantime
• Put them in the oven for 15 minutes or until the pastry looks done

Not rolls

• If you wanted to make regular sausages or bite-size sausages, you won't need the puff pastry
• You can keep them fresh in the fridge for 10 days or freeze them
• And when needed you can just heat them up in an air fryer, oven or fryer

Serve with love

• Give a sausage roll to a beloved friend or be forever know as "that person that made the best bite-size sausages at the party" ✨
• Enjoy! 💚